Pollo en Mole Poblano (Chicken in Puebla-Style Mole)
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By Andrew Janjigian
Appears in Cook's Illustrated September/October 2016
Our interpretation of chicken cloaked in Mexico's iconic sauce is less labor intensive but still remarkably rich tasting.
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WHY THIS RECIPE WORKS
By stripping down mole poblano to only the most essential elements and steps, we turned this complex Mexican classic into a more manageable yet still highly flavorful dish. A combination of ancho and chipotle chiles makes for an earthy, smo...